Restaurants In Lanzarote

Canarian Cuisine

La "Cocina Canaria" (The Canarian Kitchen) is a proud heritage for the people of Lanzarote. Not having the fertile soil of the peninsular, the farmers had to be very clever in order to make the most of the barren, dry land left from the legacy of the volcanic eruptions. You will see travelling through the island much of the fields are covered in black volcanic gravel. This is called "picon"and is spread over the fields to capture the precious early morning dew. In poorer, leaner times dishes had to be created from basic locally grown produce to fill the hardworking farming families. These dishes in one form or another can not only be found in the simple restaurants in the countryside today but in the most popular upmarket restaurants in the tourist areas.

Without doubt the most important ingredients of Canarian cooking are the "Frutas del Mar", Fruits of the Sea. Having a wide variety of local fish delivered daily to the ports along with the "Mariscos" the seafood, consisting of prawns, crayfish, squid and octopus.


"Tapas" meaning small portions can be found in most Canarian bars gives you the opportunity to try more than one dish at a time. Normally found on the bar in long refrigerated containers just point to the ones you like the look of. Best served with a chunk of bread and a glass of the house wine or a cold beer.
A selection of typical tapas dishes:
Restaurant In Lanzarote
Ensaladilla - Russian salad served cold of diced potatoes, egg tuna and vegetables mixed with mayonnaise.
Tortilla Espanola - Omelette with potatoes and sometimes spicy sausage or onion.
Croquetas - fish, chicken served with the three sauces or cheese croquette.
Ali-Oli:mayonnaise and garlic, mixed.
Mojo Verde: olive oil, salt, garlic and herbs.
Mojo Rojo: olive oil, salt, garlic, lemon with a kick of chilli.
Callos - tripe in an onion and tomato sauce.
Jamon Serrano - cured ham served with black olives.
Queso Fresco - fresh goat's cheese served cold or grilled with Mojo Verde.
Gambas Al Ajillo - fresh prawns served in a small terracotta dish of sizzling olive oil and chillies.
Albondigas - meatballs in tomato sauce.
Pulpo - octopus sliced, warm or cold with olive oil or a touch of paprika.

Fish and seafood being the most important of the Canarian diet is delivered fresh daily to the various ports around Lanzarote. Local fish such as Sama, Bacalao or Lenguado. These can be cooked in a variety of ways: baked in salt, "a la plancha", grilled no batter or breaded. Served with a green salad and Canarian potatoes.


Made from ground corn or flour "gofio" was the base food of the workers and farmers years ago. A cheap, adaptable and filling. For breakfast mixed with milk. For savoury dishes tuna, salt and eggs are added and for dessert mixed with honey and sugar. Still widely used in many households, sold in supermarkets and served in restaurants as a speciality.
Also a firm local favourite is "Conejo"- rabbit. As the locals of Lanzarote are affectionately called "Conejeros" meaning Rabbit Hunters fresh rabbit is available in most restaurants. Baked in the oven or roasted with garlic served with fresh vegetables.
Cochinillo - piglet. Baked in the oven or roasted in garlic and herbs or simply with a little salt and water cooked in its own juices. The locals favour this dish for a celebration at home or on the beach.
Lentejas - An old recipe favoured by grandmothers in winter. Lentils with pumkin, peas, small cubes of bacon and "chorizo", which is a spicy sausage.
Garbanzas - A chick pea base full of protein with vegetables, bacon made in a large pan and served with hot bread rolls.
Many restaurants have their meat and fish displayed and will ask you to choose, but you will also want it cooked to your liking:
Al horno - oven baked.
A la plancha - grilled.
A la romana - fried in batter.
Cerdo - pork.
Chuletas - chops.
Conejo - rabbit.
Cordero - lamb.
Higado - liver.
Pollo - chicken.
Salchica - sausage.
Solomillo/lomo - loin.
Tenera - veal.
Bien hecho - well done.
Medio hecho - medium.
Poco hecho - rare.

Desserts, especially when they are "casera" which means homemade, are simple but delicious.
Bienmesabe - A treat for the sweet tooth, a mixture of ground almonds and honey served on top of vanilla ice cream.
Chocolate, lemon or strawberry mousse with cream.
Always ask the waiter for the home made dessert menu rather than the prepared ones.


Wine making began in the Canaries at the end of the 15th Century and by the end of the 16th Century was the most important export. Named "The Vineyard of the Impossible" due to the barren land devoid of rain forced the workers to try a little harder.
The famous wine growing region "La Geria" is found in the south of the island enjoying the dramatic volcanic landscape. Travelling through this area you will see an array of semi-circular shaped rock formations built to protect the vines from the constant Lanzarote breeze. The surface is then covered with the chips of volcanic gravel known as "picon" to trap the moisture from the morning dew. Many families in this area have their own "Bodega" who grow and produce the wine for their own personal use. Some will put out a sign selling wine from the house directly so feel free to stop and sample. Wines from Lanzarote are very special due to the unusual conditions especially the white wines.
Nowadays all wines from Lanzarote are found in most supermarkets.
The oldest cellar in the Archipelago is El Grifo producing wine since at least 1775

El Grifo wines:

Other wines from outside Lanzarote can be bought all over the island in shops, bars and restaurants. For red wine or "Vino tinto" check the label for "crianza", "reserva" or better still "gran reserva".
For a good "Rioja" famous for their aged red wines try Campo Viejo or Marques de Riscal. Or try one of the Faustino reserves for that special occasion.
The Torres range of wines is a safe bet, but house wines served from the best restaurants to tapas bars in the country is always worth a try.

International and Spanish beers are served almost everywhere. Ask for a "caã,a" - half pint or a "jarra" - full pint. The infamous San Miguel, Mahou and Cruz Campo are still as popular as ever. Although whatever you drink at home in your local, Guinness, Caffreys, Fosters and Budweiser plus non-alcohol beers are most certainly found as well.
Water or "agua" is essential on holiday and should be drunk in abundance. As it is not recommended to drink the tap water there are many options available such as fizzy "con gas", still, "sin gas" or fruit flavoured waters.

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